Nuvation HEADLINES 
|
New IP
|
| » |
ATA 4/5, UDMA 33/66 Core for Xilinx Spartan 3 |
| » |
ATA 4/5, UDMA 33/66 for Altera Cyclone |
| » |
PCI-Express Coming Soon |
| » |
GFP-F IP Core Coming Soon |
|
|
New Affiliations
|
| » |
Lattice Certified FPGA Design Center |
| » |
Intel PCI Express Developers Network |
| » |
ADI Certified DSP Partner |
|
|
|  |
|
|
Cajun Gumbo
Recipe Corner
  This recipe has not been tested on animals. Only on humans. The results are astonishing, a definite recipe for success. For all of you who cook with a microwave and a toaster, don't be afraid.
This is an instant-chef-status, single-dish dinner party recipe that will impress a group of ten friends.
|
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 10 servings
1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
4 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
Roux to add color and give a slight nutty taste. (See Recipe for Roux below.)
File powder
Hot pepper sauce
Cooked white rice, for serving
Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
Remove skin and bones from chicken, and cut or shred into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
Serve with white rice.
Roux - ½ Cup of Vegetable oil and ½ Cup Flour. When making a roux try to use a cast iron skillet or pan without a non-stick coating. Once oil is hot add flour and mix thoroughly into oil. Cook over low-medium heat stirring constantly until a dark peanut butter color appears. The Roux should have a nutty flavor and not taste burnt. Add to soup along with File Powder, Hot Pepper sauce to flavor to taste.
|
Customer service
· To subscribe yourself or a friend, please click
here.
· Questions? Comments?
Send us your feedback.
|
|
 |
